# What You Need:
→ Sponge Cake
01 - 1 cup unsalted butter, softened
02 - 1 1/2 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 2 teaspoons vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 2 1/2 teaspoons baking powder
07 - 1/2 teaspoon fine sea salt
08 - 1 cup whole milk, room temperature
09 - Zest of 1 lemon
→ Lemon Curd
10 - 3 large eggs
11 - 3/4 cup granulated sugar
12 - 1/2 cup freshly squeezed lemon juice
13 - 1 tablespoon finely grated lemon zest
14 - 6 tablespoons unsalted butter, cubed
→ Decoration
15 - 1 cup heavy cream, chilled
16 - 2 tablespoons powdered sugar
17 - 1 teaspoon vanilla extract
18 - 20–30 pressed edible flowers (pansies, violets, nasturtiums, or organic rose petals)
# Steps:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy using an electric mixer. Add the eggs one at a time, beating after each addition; stir in vanilla extract and lemon zest.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Add the dry mixture to the butter mixture in three portions, alternating with whole milk. Mix until just combined.
04 - Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
05 - In a heatproof bowl, whisk eggs, granulated sugar, lemon juice, and lemon zest. Set the bowl over simmering water (double boiler) and cook, whisking constantly, until thickened, about 10 minutes. Remove from heat and whisk in butter until smooth. Allow to cool fully.
06 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Place one cooled cake layer on a serving plate. Spread generously with lemon curd and top with the second cake layer.
08 - Frost the top and sides of the assembled cake lightly with whipped cream.
09 - Carefully arrange pressed edible flowers across the cake’s surface and press gently to adhere.
10 - Refrigerate the finished cake for at least 30 minutes to set decorations before serving.
